June 12, 2014
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All the cooking I’ve done recently has consisted of either slapping some steak onto a pan or tossing together fridge food to be microwaved – which is to say not much cooking at all. Things have changed, among which newly developed food intolerances, but that’s a story for another day.
It was hence a pleasure being invited down to the World Wide Fund for Nature (WWF) “Pick The Right Catch” Cooking Workshop at TOTT to get my elbows dirty in cooking grease again. This week, from 8 – 15 June, the WWF is celebrating Singapore’s first sustainable seafood festival by encouraging responsible seafood consumption.
Considering how Singaporeans eat over 140 million kilogrammes of seafood a year, simply choosing Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) certified seafood will certainly have a massive impact on the world’s oceans. To make shopping decisions for home cooks easier, the WWF has even created a free and printable Singapore Seafood Guide in English and Mandarin. Just purchase seafood on the green list and we’ll all be doing our part in supporting sustainable seafood.
We had Executive Chef Lucas Glanville from Grand Hyatt Singapore bring us through three recipes he’d created that features sustainably-farmed seafood. I’d been paired up with Victoria from HungryGoWhere and were secretly high-fiving each other when we saw that all the ingredients had already been prepped in neat plastic containers. And washing up? What washing up?
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March 27, 2010
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Seafood Squid Ink Linguini
Most weekends, I stagger out of bed close to lunch time and am suddenly required to come to the timely rescue of Saturday lunch. Like that soba the other time. The day that the family’s home is a day for proper meals and definitely not the Pasta with Mussels that was so suggested.
I don’t cook quite so often as I’d like mainly because I never have enough essential ingredients for any recipe that I’d like to try, and running to NTUC after mistaking the sour cream for my jar of yoghurt for breakfast at 11am? I probably wouldn’t make it home in one piece.
So, you know, I eat whatever’s on the table the moment my stomach demands to be fed.
If Saturday lunch were to be hastily thrown together, however, I want to be the one doing it. I will jump off a bridge into a vat of acid before I let anyone forcefully bind frozen mussels with a mish-mash of leftover pasta in a meal. NO. Read more of this post
January 24, 2010
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I’ve wanted to try my hands at cooking up paella ever since watching how it is traditionally and painstakingly on either Travel and Living or Asian Food Channel. There was something captivating about the dedication and care that went into making a single pan of aromatic paella. I wanted to re-create that. I wanted to step into the shoes (imitation ones, you’ll get what I mean when you read on.) of the men who stood faithfully by the searing heat of orange and pine branches, and tended to a pan for an hour at best. Traditionally, men were the ones to cook paella. I have no idea why. I suppose it was all the more reason for me to whip this up for dinner tonight because I found nothing stereotypically macho about creamy rice. Read more of this post